Food for the Root Chakra — Our Foundation

by Nancy Yerby-Cameron, R.Ac, Treasurer TCMA


Recipes Nourishing & Warming to Spleen & Kidneys

•Japanese Adzuki Bean & Sweet Rice Triangles Wrapped With Toasted Nori

•Russian Borscht with Dilled Tofu Sour Cream

•Savory Vegetable Casserole with Lotus Root & Burdock Root


The root chakra correlates to Mother Earth, the quintessential representation of humankind’s foundation and source of all nourishment, the ground on which we walk and from which we flourish and ascend.

The root chakra correlates to our kidneys. Within this area at the bottom of our spine is contained the Ming-Men fire, the vital force activating and sustaining our beings, particularly the true essence of our soul beings.

In light of this, the root chakra or the kidneys are nourished and activated by warming and grounding foods such as cooked grains and beans and“root” vegetables, particularly the sweet ones of orange-red color - carrots, beets, squash - and also the earthy-brown burdock root, especially powerful as a blood tonic.

The sweet taste of these vegetables are received by the body as “comfort foods”. They also nourish the spleen, whose corresponding taste is “sweet”, and which is the major player in the production of our blood and in the regulation of our blood-sugars. Also the blood-red beet and the rich burgundy-colored adzuki bean greatly tonify and stimulate our blood.

When our body’s earth elements, the spleen and stomach, are balanced, stable and happy, and the water element of the kidneys is grounded, we, in turn, can experience our inner strength and integrity and our essential life purpose.

The sweet taste of winter squashes and beets are extremely appreciated by the spleen, while the balancing effect of the adzuki bean and the salty taste of the sea vegetable nori are likewise greatly appreciated by the kidneys.

The following healthy recipes are extremely simple, yet in their profound simplicity they supply such satisfying pleasure to the senses; their natural sweetness is so soothing and nourishing to the spleen and the kidneys, respectively. Bon Appetit!

**Note: Any of the unusual items in these recipes may be purchased at Caper's Health Food Store or at Fujiya Japanese Market.


Japanese Adzuki Bean & Sweet Rice Triangles Wrapped With Toasted Nori

 Makes 8-10 triangles

1 C aduki beans
rub with damp cloth to remove dust, then dry-roast for 10 min., then add water to cover with a 3” piece of kombu seaweed and simmer for 20-30 min. Drain beans & set aside. Reserve liquid.
2 C sweet brown rice
4 1/2 C water - use bean cooking liquid as part of this amount
2-3” pc. kombu seaweed
3 pinches of seasalt
2 tsp tamari
2 sheets toasted nori, cut into 1” wide strips lengthwise
scallions, sliced on the diagonal, for garnish

Wash rice, rinsing several times. Place in a pressure-cooker with beans, kombu, water & bean cooking liquid. Place over low heat for about 10 min. Add salt and tamari, cover & raise heat to bring to pressure. When pressure is reached, leave for a min. and then reduce to low heat and gently cook for 45-50 min. Remove from heat and let pressure come down slowly. When cool enough, take a small handful of rice into your moistened hands and form a compact triangle. Wrap with strips of toasted nori. Serve garnished with sliced scallions.


Russian Borscht With Dilled Tofu Sour Cream

Serves 6-8

2 yellow onions, cubed
1 T olive oil
2-3 cloves minced garlic
2 tsp pepper
2-3” strip kombu seaweed
10-12 beets - boiled separately till tender, then peeled & cubed
vegetable stock or water to cover vegetables
2-3 T sweet white miso

Saute onion in oil until sweet and glazed, about 10-15 min. Add garlic and pepper & cook a few minutes longer. Then add kombu and 3/4 of the cubed beets. (Set aside the remainder of beets to garnish soup.) Cover with stock or water. Bring to a simmer for about 5 min. Then puree the soup in a blender with the miso. Return to the heat and leave on very low for a minute or two. Adjust seasoning as necessary. Add cubed beets to soup in individual bowls and then dollop with tofu sour cream.


Dilled Tofu Sour Cream

½ lb soft tofu, slightly poached, then drained
2 T tahini
1 T white miso
2 tsp umeboshi vinegar
2 tsp brown rice vinegar
1 T fresh dill, chopped

Blend all together, then add water as necessary to attain the desired cocsistency.


Savory Vegetable Casserole with Lotus Root and Burdock Root

Serves 8-10

2 tsp. toasted sesame oil
4 strips kombu seaweed, 2-3” in length, rinsed
1 lotus root, sliced into rounds
2 burdock root, sliced on a long diagonal
1 small winter squash - kabocha, buttercup, delicata or butternut, trimmed of woody areas, seeded and cut into 1” cubes
1 rutabaga, trimmed of “woody” areas and cut into 1” cubes
1 sweet potato, peeled and cut into 1” cubes
2 T tamari
1 T ginger juice
1 T kuzu root (aka the chinese herb, “ge gen”), dissolved in 2 T. water
toasted sesame seeds to garnish

Heat oil in a deep saute pan, then add burdock root and saute for about 10 min. Then add kombu, lotus root, 1T. tamari and enough water to barely cover the vegetables.
Cover and simmer for about 20 min. Layer remaining vegetables on top with rutabaga on bottom, then sweet potato, then squash. Cover and cook over low heat until vegetables are tender, about 15-20 min. longer. Then remove cover and season with remaining tamari and ginger juice. Simmer for a couple of minutes. Then gently add dissolved kuzu to juices in pan, stirring constantly to avoid lumping. Toss vegetables gently with the “kuzu sauce”, then cover. Turn off heat and let sit for about 5 min. before serving. Serve garnished with toasted sesame seeds.